A recipe for prawns in a thin curry sauce from Madhur Jaffrey’s ” Indian Cookery”. Serve with some plain basmati rice and perhaps cauliflower with potates.
Ingredients
- 75 g onion peeled and coarsely chopped
- 5 plump garlic cloves peeled
- 1 inch cube fresh ginger peeled and coarsely chopped
- 3 tbsps water plus half a pint
- 4 tbsps vegetable oil
- 1 inch stick cinnamon
- 6 cardamon pods
- 2 fresh bay leaves
- 2 tsps ground cumin
- 1 tsp ground coriander
- 175 g tomatoes peeled and very finely chopped
- 5 tbsps plain yoghurt
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 350 g peeled raw prawns patted dry
- 1/4 tsp garam masala
- 2 tbsps finely chopped fresh coriander
Servings:
Instructions
- Put the onion, ginger, garlic and 3 tbsps water into the container of a blender and blend until you have a paste.
- Heat the oil in a 20-23 cm wide pot over a medium high flame. When hot, put in the cinnamon, cardamon and bay leaves. Stir for 3-4 seconds then add the paste from the blender.
- Stir and fry for about five minutes or until the paste turns a light brown colour. Add the ground cumin and coriander and stir and fry for 30 seconds. Add the tomatoes and keep frying and stirring until you have a nice reddish brown paste.
- Put in 1 tbsp of the yoghurt and stir and fry for 10-15 seconds until absorbed. Add all the yoghurt this way, one tablespoon at a time.
- Add the turmeric and cayeene and stir for a minute. Now add half a pint of water, the salt and the prawns. Stir to mix and bring to a boil over a medium high flame. Cook for about 5 minutes until you have a good thick sauce, but dont overcook the prawns- you might want to add them a little bit later.
- Sprinkle the garam masala over the top and serve sprinkled with fresh coriander.
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